Thai Coconut Soup (Tom Kha Gai)

Linda Mericle


I discovered this simple soup when I was trying to learn new paleo recipes. This is good for the all of us, diet or not. Now that I have discovered how quick and tasty this is, I am in danger of over doing it, making it about once a week!

☆☆☆☆☆ 0 votes
10 Min
15 Min
Stove Top


2 Tbsp
coconut oil
dried chilis. i dont know what kind i used. most any will do
2 can(s)
full fat coconut milk
1 box
chicken broth
of fresh ginger, peeled and sliced thin
1 stalk(s)
lemongrass, cut into 3" pieces
4 Tbsp
fish sauce (a flavoring found in asian sections of your store)
1 lb
boneless chicken thighs.
1 c
sliced mushrooms
some chicken sausages or shrimp
onion, thinly sliced
lime, juiced
cherry tomatoes, halved
optional: tumeric, basil, spices of your choice.
optional rice noodles or a side of rice
fresh chopped cilantry and scallions for garnish.
optional diced sweet potatoes or butternut squash


1In a large soup pot, heat the coconut oil and add the chilies, heating for 1-2 minutes. Add the coconut milk and chicken broth and heat to boiling.
2Add the cut up chicken thighs, fish sauce, ginger, lemon grass and turmeric, if using and simmer for 10 minutes. (if adding sweet potatoes or butternut squash, cube them and precook a bit in a microwave oven. Then add to the soup to cook with the chicken).
3Add the shrimp or sausage, lime juice, mushrooms, onions and cherry tomatoes and simmer for 5 more minutes.
4You can try, at this point, to fish out the chilies, the lemon grass and the ginger slices. If you can find them...If not, someone will. You can add noodles at this point if you want. We didn't this time. I had rice on the side for my boys. They put a large scoop in the bottom of their soup bowls and ladled soup over it, then garnished them with cilantro and scallions. Dig in!

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Thai
Other Tags: Quick & Easy, Healthy